maddeswellbeing.blogg.se

• 2 chicken breasts
• ½ white onion
• 3 cloves of garlic
• 1 chicken stock cube
• 1 can chopped tomatoes
• 1 can large white beans
• 1 bay leaf
• 1 tsp lemon juice
• some chopped parsley

Dice the chicken and fry in some olive oil, until they have some colour. Take them off the pan and put in chopped onion and garlic. Fry until soft and add chopped tomatoes, seasoning and chicken. Let it simmer under the lid for about 20-25 minutes. Add the beans and let it simmer for another 5 minutes. Taste it off with salt and pepper. Serve with some salad. 1 portion is about 375 calories.

• approximately 400 grams minced meat (I used 50/50 pork and beef)
• 1 white onion
• 1 apple
• 1 egg
• 1 tspn cooking cream
• salt and pepper

Chop the onion finely and grate the apple. Mix all ingerdients with the minced meat. Shape into balls twice the size of a golf ball and fry until cooked all the way through, approximately 6-7 minutes on each side at medium heat.

I served it with roasted sweet potato, boiled broccoli and green beans, mixed lettuce and some creme fraiche and lingonberry sauce. Cranberry sauce would work just as nicely.

• ½ butternut squash
• 1 big carrot
• 1 tin of chickpeas
• 1 white onion
• 1 apple
• yellow curry, cumin, salt, pepper, vegetable stock
• 1 chilipepper (optional)
• 7 dl water

Chop all the vegetables into dices and put in a pan with some olive/rapeseed/sunfloweroil. Add the seasoning and water and let it simmer under a lid for approximately 20 minutes. Taste to see if something needs to be added, and serve with whatever you like. It goes well in a wrap, with rice (preferably brown rice) or just on it's own as we had it today. Added some crackers and cheese for two reasons: to bring in a little protein (in the cheese) and to have something to break the heat! I added a chilipepper to the curry and it was HOT! ;-) Good new kick for the metabolism, I tell ya!

• 1 can of chickpeas (250 grams when drained)
• 1 white onion
• 2 cloves of garlic
• 2 carrots
• 2 eggs
• 3 tbsp flour
• some fresh coriander
• salt and pepper

Peel and grate the onion. Drain and rinse the chickpeas and mix all ingredients into a bowl, except for carrots. Mix together with a food processor, or a rod mixer and then stir in the carrots. Spoon the mixture into an oiled frying pan, sizing them to small burgers and fry them on each side for about 6-8 minutes. still will make about 6 burgers, so it will leave you with lunch for the day after too ;-)

Rolls:

• 2,5 dl whole grain wheat flour
• a pinch of salt
• 1 teaspoon baking powder
• 25 grams butter
• 1 tbsp turkish/greek yoghurt or quark
• 1 dl milk

Mix the dry ingredients together, add butter+yoghurt and mix until grainy. Add milk and mix until it's a smooth and slightly soft dough. Shape into 2 rolls and bake in the oven at 250 degrees C, for 10 minutes. Tip: these do really well as breakfast rolls too, freshly baked with butter and cheese ;)

• 1 big fresh, cleaned mackerel
• 8 small tomatoes
• lemon juice
• 1 tsp olive oil
• ground cumin
• 1 clove of garlic
• ground paprika
• 1 dl quinoa
• 2 dl water
• ground yellow curry
• 4 mushrooms
• 1/4 zucchini
• ½ avocado
• cucumber and fresh lettuce

Set the oven to 200 degrees Celsius. Mix together lemon juice, olive oil, grated garlic, salt, pepper, cumin, paprika (will be approximately ½ deciliter of "dressing"). Cover the fish with it in an oven safe tray and also lay tomatoes around it. Stick it in the oven and leave for about 25-30 minutes.

Rinse the quinoa, add salt, curry and cook according to package (I normally boil it up, let it boil for about 10 minutes, take it off and let it rest for another 10, no peeking under the lid!). While the quinoa is taking care of itself, chop up mushrooms and zucchini and fry with water until soft, seasoned with a little salt and pepper. Take the fish out of the oven, add tomatoes, zucchini and mushrooms to the quinoa and peel the bones of the fish and it's ready to be enjoyed. Cucumber, lettuce and avocado make great sides for this.

• 2 skin free, bone free chicken breasts
• 2 carrots
• 1/3 white cabbage
• 1 white onion
• 1 yellow pepper
• 6 good sized fresh muhsrooms
• 1 tbsp grated ginger
• 2 cloves garlic
• 1 tbsp sesame oil
• 2 tbsp japanese soy

Chop all the vegetables and stir fry in half the sesame oil and soy. Fry until slightly cooked. Take the vegeteables off and fry the diced chicken in the rest of the oil and soy. Add salt and pepper as desired. I also sprinkled some sesame seeds on top. When chicken is cooked through, add in the vegetables and stir fry for a bit. Boil some water in a kettel or saucepan, and pour over the bean threads and let them soak for about 2-3 minutes. Pour off the water and serve with the stir fry. This made enough for 4 portions. Really good value for money!

• 2 eggs
• 1 banana
• 1 tbsp flax seed
• ½ deciliter oats
• ½ deciliter rye flour
• 1 deciliter dinkel flour
• 1 teaspoon baking powder
• a little bit of salt
• 1 tbsp butter

• 1 aubergine
• ½ zucchini
• ½ oninon
• 1/3 yellow pepper
• 200 grams minced meat
• a couple of thin slices of cheese
• mixed fresh vegetables for side salad

Cut the aubergine in 2 equal halves, and carve out the middle so it creates a bowl. Chop the carved out flesh from the aubergine, the zucchini, onion and pepper and fry with 1 tbsp olive oil. Add salt and pepper and fresh coriander if you wish.  I had minced meat left over since Saturday taco night, but if you don't have any, fry some minced meat and add taco spiced (or any spices you desire). Stuff the aubergines, top off with cheese and put in an ovensafe tray and bake in oven for 30 minutes at 220 degrees Celsius.

Serve with a fresh side salad! It would work just as fine for lunch, I really recommend this! :-)